Grilled Sea Bass with Citrus-Olive Butter

Name: Grilled Sea Bass with Citrus-Olive Butter
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons balsamic vinegar; 2 Tbsps butter or margarine, softened; 2 teaspoons chopped fresh parsley; 1 Tbsp finely chopped kalamata olives; 0 teaspoons grated orange peel; 0 teaspoons pepper; 0 teaspoons salt; 454 grams sea bass fillet, about 1 inch thick; 1 Tbsp olive or vegetable oil

Grilled Sea Bass with Citrus-Olive Butter is a gluten free, fodmap friendly, and pescatarian main course. One serving contains 194 calories, 20g of protein, and 12g of fat. This recipe serves 4. A mixture of salt, butter, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

In small bowl, mix Citrus-Olive Butter ingredients. Refrigerate about 30 minutes or until firm.

Ingredients you will need

Butter

Olives

Equipment you will use

Bowl

Heat gas or charcoal grill.

Equipment you will use

Grill

Brush all surfaces of fish fillet with oil; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish Fillets

Cooking Oil

Place fish on grill over medium heat. Cover grill; cook 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork.

Ingredients you will need

Fish

Equipment you will use

Grill

Serve with Citrus-Olive Butter.

Ingredients you will need

Butter

Olives

Equipment

Bowl

Grill

Ingredients

Servings:

1teaspoons

balsamic vinegar 2Tbsps

butter or margarine, softened 2teaspoons

chopped fresh parsley 1Tbsp

finely chopped kalamata olives 0teaspoons

grated orange peel 0teaspoons

pepper 0teaspoons

salt 454grams

sea bass fillet, about 1 inch thick 1Tbsp

olive or vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Mark West Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.